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Purchased a Masterbuilt 40" at Sam Club today!

post #1 of 13
Thread Starter 

I would like to get some info on Smoking Baby Back Ribs, I would like any information possible,

Wet or Dry, What Chips do you recommend, What temp and for how long, I want tender meat

that falls off the bone. 


Any Input is greatly appreciated.



post #2 of 13

Welcome to the SMF Family...There is tons of info on Baby Back Ribs...You may wish to start with the free 5 Day E-course. Then review the info on 2-2-1 BB Rib cooking method. Do a search on the MES 40 you bought. Search Rubs and Sauces as well. In a nut shell you have some studying to do...



Pull the membrane and Rub with what you like then Wrap in plastic the night before. Refrigerate.

Smoke at 225*F

Smoke ( 2 ) hours with wood chips. A 1/4 cup is plenty. You are looking for Thin Blue Smoke (TBS). Replenish every 30-45 minutes.

Hickory is common but somewhat strong, Apple is a great milder choice.

Wrap in Foil with a liquid like Apple Juice, or you may like my Foiling Juice. Place in the smoker for ( 2 ) hours without wood chips.

Carefully remove from the foil and go back in the smoker for ( 1) more hour with wood chips. Save the juices from the foil to mix with your sauce. Get it...2-2-1 This will get them Tender where each bite comes away from the bone easily.

If you literally want the bones to Fall Off, you will want to increase the Foiling Time by 30-60 minutes.


Stuff to look at:


Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ


Mild Bubba Q Rub


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice


Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.


You may also like this Foiling Juice for Ribs...




post #3 of 13

Howdy Dave,

 Baby backs are very easy in the MES.

 First the thermometer on the MES is not usually accurate.

Get a thermometer and calibrate it w/ boiling water (212degerees)

 set your MES to smoke at 230degrees. Check temp and adjust as needed to cook at 230.

 Season ribs and let sit in fridge (overnight if possible).

Pre heat MES  to cooking temp . load dry chips in  unit , ( pecan and apple or my favorite) Place ribs on rack and cook for 2 hours , pull ribs and wrap in heavy foil. put them back in smoker w/ no smoke,cook for 1.5 hours . pull ribs, unwrap, place them back in smoker for 45 min to 1 hr.

 These times are the basic recipe. You may have to go a lil longer or shorter top suit your taste..




post #4 of 13

Jimmy beat me to it


post #5 of 13
Congrats you're gonna love it!

Now, when you get tired of using the chips, read the forum about the AMNPS and buy one! You won't regret it.
post #6 of 13

Hello David and welcome to SMF 


The guys have the ribs covered very well. The AMNPS will change your smoking life with the MES


Please do us a favor and update your profile with your location 


post #7 of 13

Hard to go wrong with the 2-2-1 for BBR

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info. Smoking  5-Day e-Course 

post #8 of 13
post #9 of 13

Chef Jimmy J is spot on. I like to foil with apple juice and Captain Morgan rum after I rub the ribs with butter brown sugar honey and either Tiger sauce or Picapeppa sauce. Then after you return them to the grill use the retained sauce for basting the last 45 minutes.....xrocker.gif


You add this to your foiled ribs and you will be ready for the Food Network.....good luck and enjoy demribs!.............grilling_smilie.gif

post #10 of 13
Thread Starter 

The Ribs Rocked, Thank for all the info. I am looking to attempt Pulled Pork this weekend so any additional input is great appreciated.



Thanks, David

post #11 of 13

When you do your pulled pork...Start early....I start mine at 4 am....Its going to take all day and then some...Plan on eating pizza for supper the day you smoke the pulled pork....Low and slow is the way to go. 225° to 240° is the bbq temerature. If you shoot for 230° you will have killer pulled pork. Take it off at 170°- 175° and foil it in Apple juice or Dr. Pepper. I like to use 1.5 cup of Apple juice and 1/2 cup of Captain Morgan Spiced rum. Any rum will work. Reserve this liquid and mix it with the pulled pork once it it done and you pull it. You can let the juice cool in the fridge and skim the grease off if you want to. I usually mix it all in with the pork since much of the grease is rendered already before foiling.  I use foil pans wrapped with aluminum foil. Continue cooking on the grill or in the oven until the temperature of the pork reaches 205°. Then remove it and wrap it in a blanket in a cooler and let rest for an hour. It will turn out super great...Have plenty of cold beer on hand cause you can't rush it. Don't be tempted to turn up the heat. It will stall on you around  180° or so, and even go backwards on the internal temperature of the pork°. You will think your temperature gauge is This is normal, open another beer and wait it out...Beer.gif.........Good luck!



One of my all time favorites.....grilling_smilie.gif


Oh, One more thing......Don't forget the ......Q-VIEW............................. We love pics around

post #12 of 13
Originally Posted by MrDavid View Post

The Ribs Rocked, Thank for all the info. I am looking to attempt Pulled Pork this weekend so any additional input is great appreciated.



Thanks, David

Hey David, If you tried the Foiling Juice for the Ribs and liked it...Try it on the Butt. I included the procedure with the recipe...JJ


post #13 of 13

I like using hickory/apple mixed, sometimes with maple thrown in as well.  The idea to calibrate the thermometer with boiling water works fine in San Diegor or at Sea level, but for us in the CO mtns, water boils at a much lower temp...I'm at 7500', and beans take FOREVER to cook.


So do what restaurants do and calibrate using ice water...should be right at 32 or 33 degrees.


Nice to read about smoking ribs, the foiling them with some kind of juice.... have tried foiling with juice first and then unfoiling so they get the smoke and that works, too.

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